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Fast Luscious Lemon Pie Recipe

This rich-tasting pie has been served at the Country Table for nearly 20 years. We sell out every time it's on the menu. Customers comment that it's not too tart and not too sweet—just perfect!—Barbara Hoffner, New Holland, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling YIELD:6-8 servings

Ingredients

  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1 cup milk
  • 6 egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 2 tablespoons grated lemon peel
  • 1/2 cup lemon juice
  • 1/2 cup sour cream
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (9 inches), baked

Directions

  • 1. In a saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
  • 2. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Cool to room temperature. Fold in sour cream and whipped cream. Pour into pastry shell. Chill for at least 1 hour before cutting. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 slice) equals 490 calories, 31 g fat (17 g saturated fat), 235 mg cholesterol, 198 mg sodium, 48 g carbohydrate, trace fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.